It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
A new documentary film follows protesters who occupied a research farm owned by the University of California. The film has become a symbol of the subversive possibilities of urban farming.
In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country’s artisan cheeses so tasty.
S. Donald Stookey created a synthetic ceramic glass in 1952 — the fortuitous outcome of an experiment gone wrong.
Activists in Fort Lauderdale, Fla., were arrested twice this week for giving out food to the homeless in a park. Arnold Abbott, 90, says he will continue to serve the food even if he’s arrested again.
Advancements in online and mobile orders have become key ingredients for the company’s recent success. Domino’s innovations include an online pizza tracker and a voice-ordering app.
A new Whole Foods Market opened for business in the rapidly transforming Gilman shopping district in West Berkeley. The store, and the competition it represents, has been a catalyst for at least one other local grocery chain to sharpen up its act.
The American Beverage Association poured tons of cash into the effort to defeat the penny-per-ounce sugary-drink tax. But the effort to pass the tax also got cash infusions from some big-name donors.
Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights ten popular destinations for ramen in the South Bay Area.
Making homemade Thai curry paste is simple once you’ve sourced your ingredients, and it adds great depth to quick weeknight dinners. Kate Williams will show you how to find the right ingredients and then make the most of them.
Consumers who care about how their food is produced have a growing number of apps they can turn to at the supermarket. The problem? Nailing down just what sustainability means when it comes to food.